I often make a double batch of this when we have our first cold of the year. That way I can freeze half and have it ready to go when we inevitably get the chill again. This soup is stacked with natural support and immune boosting ingredients, in addition to being downright tasty. My husband jokingly named it "Snakeoil Soup" on account of my faith in it, although he admits that it does (anecdotally) seem to shorten our illnesses.
Notes
- Make It Spicy: If you're looking to sweat out an illness or clear out your sinuses, add 1-2 chopped jalapeños, or ½ a serrano if you're wanting even more fire.
- Make It Hearty: If you're wanting this to be a heavier soup, add ¾ cup rice to the pot in the last 15-20 minutes. You can also add Cloud Dumplings or Rice Croquettes.
- Crockpot Style: Just throw all your ingredients into a slow cooker to save you time and effort. Cook on low for 6 hours or high for 4. You can also substitute the chicken broth for water and the pre-cooked chicken for raw thighs, breasts, or drumsticks. Just take the meat off the bones after it's done cooking and put it back into the soup. You will create your own delicious broth without having to use any from your pantry.
Storage
You can store leftover soup in an airtight container or ziplock in the fridge. You can also freeze it easily for a later time.
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Grace Says:
If you don't have pre-cooked or leftover chicken, this is a wonderful recipe for using any meat you have canned. Just grab a quart jar of chicken, turkey, or pork and use that instead.
📖 Recipe
"Snakeoil Soup," aka Garlic Ginger Turmeric Soup
Ingredients
- 6 cups chicken bone broth, or regular stock
- 2 cups water
- 1-2 cups cooked chicken or pork, shredded or diced (leftovers are great)
- ½ onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 4-6 cloves garlic, grated or minced
- 1" ginger root, grated or minced (or 1t dry ground ginger)
- 1.5 T turmeric
- 1.5 t salt
- ½ t pepper
- 1.5 t oregano (or thyme)
- 1 jalapeno, grated or diced small (optional)
Instructions
- Add all ingredients except meat to one large pot on the stove, or a large crockpot.
- If on the stove, bring to a boil, then turn down heat to low. Cover and simmer on low for 2-3 hours, until veggies are softer. Add in the meat and continue to simmer on low for an additional 30 mins-1 hour.If in the crockpot, cook on low for 4 hours, and then add the meat. Continue to cook for an additional 30 mins-1 hour.
- Serve hot with fresh bread or dumplings.
Did you make this recipe? Let me know!